Sal's Pot Roast
  • 1 5-6 pound rump roast,
  • 3 32 oz containers of beef stock,
  • 1 can of cheap beer,
  • 1 32 oz package of baby carrots,
  • 1 large onion,
  • 4 potatoes (washed, peeled and cut into large chunks,
  • 1/4 cup of olive oil,
  • 1/3 cup of flour
  • rub rump roast with flour
  • heat oil (high temp) in stock pot and place roast into pot, keep turning beef over until it is brown on all sides
  • Add garlic and onion and brown with meat and lower the heat. Saute until vegetables are clear
  • Add beer, scrap all sides of the pot, add beef stock and bring to a boil
  • When the pot comes to a boil, cover and lower heat to simmer. Cook meat for at least 4-5 hours covered, turning meat 1/2-every hour making sure the meat is not sticking to the bottom
  • In the last hour add the carrots and potatoes
  • Cook meat until it is falling apart (shredding)
  • Put meat on a large platter, pulling it apart, add vegetables and gravy around
Sal's Pot Roast
Total Time:5 hour(s) 0 minutes
Prep Time:0 min.
Cook Time:300 min.
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